Guacamoldy Eyeballs

Name: Guacamoldy Eyeballs
Prep time: 20 min
Total time: 40 min
Yield: 20
Ingredients: 10 large eggs; 1/4 c. lowfat sour cream; 2 tbsp. smooth taco sauce (without chunks); 2 tsp. chili powder; 1 large avocado (or 1 1/2 small); 2 tbsp. fresh lemon juice; Kosher salt and pepper; 4 medium pimiento-stuffed olives

By Woman's Day Kitchen Published: Jan 1, 2012

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Yields:

Prep Time:

20 mins

Total Time:

40 mins

Cal/Serv:

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Setting your sights on a fright-filled party spread? Make sure these creepy peepers—which are egg whites filled with a tangy and tasty mix of avocado and creamy taco sauce—are included.

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Directions

1. Step 1Place the eggs in a large saucepan, add enough cold water to reach 2 in. above submerged eggs, and bring to a boil. Remove from heat, cover the saucepan and let stand for 12 minutes.
2. Step 2Meanwhile, in a small bowl, whisk together the sour cream, taco sauce and chili powder. Place in a pastry bag fitted with a fine writing tip.
3. Step 3In a second small bowl, mash the avocado with the lemon juice and 1/4 tsp each salt and pepper. Transfer to a resealable plastic bag and cut off the tip to create a 1/2-in. opening.
4. Step 4Drain the eggs and return them to the saucepan. Gently shake the saucepan to crack the eggs all over. Run under cold water to cool, then peel the eggs. Cut the eggs in half lengthwise. Remove the yolks and save for another use.
5. Step 5Using the sour cream mixture, pipe thin squiggly lines on each egg white half so they resemble bloodshot eyes. Pipe the avocado mixture into each white and place a slice of olive on top.